Thursday, February 7, 2013

My last post I wrote before I left for New York and then posted it RIGHT after the Today Show so you could have the recipe for the Superbowl. THANKYOU all for your sweet comments and well wishes here on my blog, on facebook and by email. It is SO WONDERFUL TO HAVE FRIENDS LIKE YOU!!!

Sherri William from Florida, Malcom Bedell from Maine, Sunny Anderson from the FOOD NETWORK and me.

Sherri is one of the wings winners, Sunny was the judge, Malcom Bedell is one of the wings winners and me I'm a wings winner too. Malcolm won the 'Chicken Trophy' with his 'Ghost Chili Apricot Wings'. The trophy was a rubber chicken spray painted gold and sticking out of a trophy cup. It was hysterical!!!!

It was FUN, Fast Paced and SO SO exciting. Everyone was so very nice and treated us all so well.

My daughter Carolyn went with me and here she is with Sunny Anderson after the shooting.

Carolynis in her last semester of College so she couldn't resist taking a couple of days off to go to NYC.She took most of the pictures for me. What a whirlwind three days we had!!!

Our Schedule

Thursday afternoon, Jan. 31stwe arrived in NYC after flying all day and had a dress rehearsal late that afternoon at the NBC studios

Friday Feb. 1st at 6:45amwe had to be at NBC (across from our hotel at Rockefeller Plaza) for them to do our hair and makeup. That was quite an interesting experience.

8am, 8:15 am and 8:30amThey took us outside to the tables to do some 'teasers' while the broadcast was going on to 'wet' the TV audiences appetite before the chicken wing 'showdown' to begin.

8:45 am.to 9am the anchors of the Today Show came out and we were 'off to the races.' It was VERY fast paced. Theytime things down to the seconds. Really!

12 o'clock noonCarolyn and I took a WONDERFUL 3 1/2 hour Food Tour. What they call a 'sample' is NOT like a sample you get from Costco with a little cup and a toothpick. They were like the size of a 4 inch square of a grilled sandwich(Italian) or a salad plate of pasta and sauce(Italian) or a half of a wrap (Indian), or 1/2 of a chicken breast and an empanada (Cuban), and a cup of one of the best tomato garlic soups I have ever taste (he gave us the recipe too)at an American Bistro or fresh mozzarella and roasted red peppers at a Cheese Shop or a 4 inch fruit and chocolate tart at a Bakery. Plus a fabulous walking guided tour to all these restaurants where we learned about the history of that part of New York. There was SO much to eat that we had to roll ourselves back to the hotel. You can see pictures and where we went here.

1 inch or
more piece of fresh ginger, peeled and finely minced (should make at least 1
tablespoon minced)

3-4
tablespoons or more crushed HOT wasabi peas

Preheat oven
to 425 degrees. Cover a large rimmed baking sheet with foil and spray with
nonstick spray. Put chicken wing pieces on the pan and bake for 40 minutes then
turn each wing over and continue another 10 minutes or more until wing pieces
are golden brown and looks crispy. Remove pan from oven and let cool.

In a blender
put the brown sugar, orange juice, vinegar, soy sauce, marmalade, minced garlic
and minced ginger. Blend on high speed for about 15-20 seconds. Pour mixture
into a medium size heavy sauce pan scraping all sauce out of blender with a
spatula into the saucepan.Put sauce pan
on stove and bring to a rolling boil and boil hard (stirring occasionally) for about 9 -12 minutes until like a very
thick syrup. (The mixture should be dark and thick like molasses.)Remove from heat and add wasabi paste and
diced jalapeno and blend well.

Put one
third of the baked wings into the sauce and cover completely with sauce. Remove
wings and put back on pan. Continue with remaining pieces. Make sure all wing
pieces are completely covered with sauce. Drizzle remaining sauce (if any) over
top of pieces again.

NOTE: If desire even more heat add more wasabi paste and substitute a habanero pepper for the jalepeno pepper.
For extreme heat add more wasabi
paste and substitute chopped Thai chilies for the jalenpeono.

Tuesday, January 29, 2013

Well as you can see mybloghas beencompletely revamped.I LOVE the new header and all that has been done to the rest of the blog. A brand new blog button and now categories to make navigating my blog easier . And a NewName.....Lady Nann's Table. In other parts of my life and I am known as Lady Nann. I've had the psuedo name for quite awhile and was encouraged to name my blog with it. Among other things I am also known as Lady Nann the Grandmother Fairy. For many years I have been giving 'Fairy Parties' to delighted children. It's a fun fantasy and the kids love it. So the 'Grandmother Fairy' will be having a feature occassionally in my posts. I hope you like her as well as the kids do.

I had previously done my homework and looked and corresponded with many wonderful blog designers. Once I found Linda though, I knew she was the gal for me. She is awhiz on the computer and does anything you want OR you can give her free reins and she'll come up with a custom design to reflect you. If you're interested in sprucing up your blog or even starting one, then do consider Linda. She isreasonably pricedtoo. One thing she had me do, was change my url from blogspot to .com. And it only costs $10 a year which is dirt cheap. That way it's a lot less verbage and easier for my family and friends to remember.

THANKYOU for joining me today. Let me know what you think. I hope you like my new blog as well as I do.

Wednesday, January 23, 2013

This has been such a bitter cold January. Here in my neck of the woods the temperature has been around 5 degrees for weeks on end. The most wonderful comforting food to deal with this cold is SOUP!Here is a recipe I created a few years ago & it's delish!

Italian White Bean Soup

It's chock full of good things like Italian sausage, lots of vegetables and white beans in a yummy thick tomato broth. Serve it with a loaf of crusty bread and a tossed salad and you have a meal.

In a large heavy pot, brown the sausage until no longer pink. Add
onions and sauté a few minutes until softened. Add remaining ingredients accept for parmesan cheese and the
fresh basilleaves and stir well.
Bring to a rolling boil and then turn down heat and simmer until the vegetables
are tender. Ladle into bowls and sprinkle with the optional parmesan cheese and
a few basil leaves in center. Serve. Makes 3-4 quarts of soup.I know your family will LOVE this. And it's even better the next day. If you'd like, put it all together in the morning and put in a crockpot and cook on low for 7-9 hours. Add the beans the last two hours. ENJOY!THANK YOU for joining me. It's always nice to have you drop by. Would love to know that you've been here. Your comments are always welcome and appreciated.

Monday, November 12, 2012

Greetings Friends...This is an updated post from when I first started my blog a year ago and I wanted to share it with you. These darling rolls will bring you RAVE reviews and they are so delicious!!

Turkey Shaped Dinner Roll Tutorial

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To start you need a package of 24 frozen rolls. ( I use wheat rolls for the turkeys.)Take frozen rolls out of package and put on large greased baking pans to thaw (I use 2 pans). When rolls are thawed but still cold preheat oven to 350*

We start with one single roll.

With your hands press down to flatten but keep round.

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Flatten a second roll and cut off about 1/3 of dough.

Flatten large piece to make tail and attach to first roll by pressing together

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Take remaining smaller piece and roll between hands to make a short rope.

Shape into an elongated S and press against front part of first roll to make the head and neck.

With scissors cut a beak and make the ‘waddle.’

Push a pepper corn in for the eye and a thin slivered almond for the beak.

Here is a close up of the head, beak, eye and waddle.

With scissors cut back of tail to make feathers.

Beat an egg well and brush overentire body and tail. (There is NO PHOTO showing this but it very important for the nuts and seeds to stick).

Continue making turkeys. I put 6 turkeys on each pan. This recipe makes 12 LARGE turkeys.

Let rise 20 minutes. Bake for 20 to 25 minutes until golden.Remove from oven when done and immediately stick two pretzel sticks in bottom pushing way in to make the legs. Let cool for a few minutes. Then using a large spatula place each turkey roll on a cooling rack to cool. Serve warm or at room temperature.

Aren’t these baked turkey rolls just beautiful!. The nuts andseeds are toasted in the oven while the roll is baking And it makes the rolls absolutely delicious! Enjoy!